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Grilled Kale Pesto Chicken and Vegetable Skewers

by Healthy Kitchen Chef Carrie Adams

The H3 Healthy Kitchen Grilled Chicken and Vegetable Skewer combines fresh summer vegetables, juicy chicken and a delicious Kale pesto. You can even mix it but by using other proteins, like beef or shrimp and different vegetables like eggplant.


2 each Chicken breast (4 ounces), large dice

½ each Yellow bell pepper, large dice

8 each Cherry tomato

½ cup Zucchini, skin on, large dice

4 each 8-inch wooden or metal skewer


1 bunch Kale, stems and ribs removed

½ bunch Flat leaf parsley, chopped

3 Tablespoons Pine nuts, toasted

1 each Garlic clove, minced

1 Tablespoon Lemon juice, fresh

Pinch Red pepper flakes

¼ teaspoon Kosher salt

1 Tablespoon Olive oil


    • Preheat grill and oven to 375 degrees F.


    • Bring a pot of water to a boil.
    • Wash and roughly chop the kale. Blanch the kale in the boiling water for 2 minutes.
    • Remove the kale from water and strain, press water from the leaves.
    • Add parsley, nuts, garlic, lemon juice, red pepper flakes, and salt into a food processor. Pulse until coarsely chopped then scrape down the edges.
    • Transfer drained kale into the food processor. While the processor is on, slowly add oil in a steady stream.
    • If the kale mixture is too thick, thin it out by adding water. Pulse until desired texture is achieved.


    • Soak wooden skewers overnight in water.
    • Mix vegetables and chicken with ¼ cup pesto, massaging the pesto all over these ingredients.
    • Skewer alternating chicken and vegetables on each of the four skewers.
    • Mark on the grill, rotating to each side after 1 minute (4 minutes total on the grill).
    • Place on a greased sheet pan and cook in oven 7-10 minutes or until chicken has reached 160 degrees F, checking with a meat probe.
    • Let it rest 3-5 minutes so they can carry over and cook to 165 degrees F.
    • Serve and enjoy!


Servings: 4

Serving Size: 1 skewer

Calories: 100

Fat: 3.5 grams